Happy August! Can you believe it’s already August? Where has the year gone? It feels like yesterday we just started our blog, and it’s been four months! Four wonderful months!
Are you tired of cloyingly sweet desserts? Then this recipe is perfect for you. Key Lime Pie is not overly sweet and and perfect for those who like desserts but not sickeningly sweet ones. Key Lime Pie is light and refreshing and perfect for a hot summer day.
Traditionally, in key lime pie you use the egg yolks in the pie and save the egg whites to make a meringue topping, but we decided against a meringue topping and stuck with powdered sugar, but you can make a meringue or a fresh whipped cream. The day we made this, we didn’t have cream so we went with the classic and simple powdered sugar.
Can you guess where Key Lime Pie originated? If you guessed The Florida Keyes, you’re correct! And you get a pie! Well, only if you make this super easy recipe! We promise this recipe is a crowd pleaser.
One more tip for the road, if you come across key lime pie that is green that pie is not correct. Key lime pie should be a pale yellow because real key lime juice is a light to pale yellow color.
Simple Key Like Pie with Coconut Whipped Cream
For The Crust:
- 1 1/3 Cups Graham Cracker Crumbs (finely ground)
- 2 Tablespoons Sugar
- 1 Tablespoon Key Lime Zest
- 1 Stick Butter (Melted)
- 1 (14 oz) Can Sweetened Condensed Milk
- 4 Large Egg Yolks
- 2/3 Cup Key Lime Juice (Fresh, but bottled is okay)
- 1 to 2 Heaping Tablespoon Key Lime Zest
- Fresh Whipped Cream
- Fresh Powdered Sugar
Preheat your oven to 350°F.
In a food a processor, grind graham crackers until they are finely ground. Next, add the sugar and zest and pulse to combine. Then, with the food processor running, slowly add the melted butter until the graham mixture looks slightly moist.
Pour the mixture into a 9-inch pie plate and press the mixture evenly into the bottom and on the sides. Bake the crust for 10 minutes, then remove and let cool.
While the crust is cooling, mix together your egg yolks and condensed milk until smooth.
Next, add the key lime juice and zest and whisk by hand for about 1 minute. The mixture will be smooth and will have thickened slightly.
Pour the filling into the pie pan and bake in the middle of the oven for 15 minutes. Remove and let cool on a wire rack. Allow the pie to cool to room temperature before covering and putting in the fridge. Chill for at least 3 hours or until set.